Sweet Potato Pie Bars (Printable Version)
Creamy sweet potato filling on buttery crust, topped with toasted marshmallows for an irresistible Thanksgiving treat.
# Ingredients:
→ Crust
01 -
6 ounces cream cheese, softened (about ¾ of an 8 oz. brick)
02 -
¾ cup butter, softened
03 -
2¼ cups all-purpose flour
→ Filling
04 -
4 sweet potatoes, peeled and cooked
05 -
½ cup butter, softened
06 -
¾ cup packed light brown sugar
07 -
1 can (14 oz) sweetened condensed milk
08 -
2 teaspoons ground cinnamon
09 -
4 large eggs
10 -
2 teaspoons vanilla extract
→ Topping
11 -
4 cups mini marshmallows
# Steps to Follow:
01 -
Preheat oven to 400°F (200°C). In a large bowl, cut cream cheese and ¾ cup of butter into 2¼ cups of flour using a pastry blender or two forks until the mixture resembles coarse crumbs.
02 -
Flatten dough into a disc. Wrap in plastic wrap and refrigerate for 1-2 hours.
03 -
Roll dough out to approximately 13x9 inches and ½ inch thick. Press into a greased 13x9 inch baking pan. Prick holes in dough using a fork.
04 -
Bake crust for 10 minutes.
05 -
While crust is baking, melt remaining butter. In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, sweetened condensed milk, cinnamon, eggs, and vanilla extract. Mix until well combined. Pour over the pre-baked crust.
06 -
Bake for 30 minutes or until lightly browned.
07 -
Top with mini marshmallows and broil for 2-3 minutes, or until marshmallows are golden brown.
# Additional Notes:
01 -
Allow bars to cool completely before cutting for cleaner slices.
02 -
For best results, use orange-fleshed sweet potatoes for their natural sweetness and vibrant color.